Brew the chai tea in 50mL of hot water and leave until concentrated and cooled (about 10 minutes).

Mix the tea, flour, butter, milk, sugar and eggs with an electric mixer until smooth. Stir in the coconut.

Bake for 15-20 minutes or until they spring back when poked in the centre. Allow to cool completely before icing.

To make the icing, melt the white chocolate. Mix the butter, sugar, chocolate, milk and vanilla with an electric mixer until fluffy. For a neat finish like the above picture, place the mixture into a piping bag and use a wide nozzle to pipe the icing into florets. Otherwise, use the back of a spoon to spread the mixture over the top of the cakes.